Directions

With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.

Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.

Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

This is so good and I don't even like pork. The only change I made was that I very finely minced actual garlic instead of using garlic powder for the meat rub, because I ran out of garlic powder. Other than that, I changed nothing. I bought pork tenderloin that was already sliced into thin medallions. Served with Salade Lyonnaise (from allrecipes) and french bread. easy and so delicious.

My husband and I loved this. I may have been doing something wrong but I ended up needing a bit more butter than the recipe called for... also, I substituted buttermilk for the cream and used a lot more garlic and tarragon. Rich and delish!

The directions were easy to follow and the whole family loved it! I will definitely be making this again but will add a bit less tarragon & Dijon (this is just personal preference and no reflection on the recipe). I served with asparagus spears and used the sauce for both -- delicious. I think the recipe would also work well for salmon and plan to try that in place of the pork next time :)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.